*: 


i^!^PL.!^;fj'^TS  OF 


Fi.H  Inch  MANN  &  Co. 

Toronto 


Choice  Recipes. 


FLEISCHMANN    <&    CO. 

ORIGINAL  MANUFACTURERS, 
INTRODUCERS  AND  DISTRIBUTERS  OF 

COMPRESSED    YEAST 

IN  THE  UNITED  STATES  AND  CANADA. 


THESE  BOOKLETS  WILL  BE  MAILED  TO  ANY 
PART  OF  THE  UNITED  STATES  AND  THE 
CANADAS  ON  RECEIPT  OF  NAME  AND  2  CENT 
STAMP. 

ADDRESS   FLEISCHMANN    &    CO.,    PERRY  and 
WASHINGTON  STREETS,  NEW-YORK  CITY. 


OB 


FIETSCHMANN  &  ro,, 

183  ADELAIDE  ST.  W,, 
TOROI^TO. 


Choice  Recipes 


HOW  TO  USE 
FLEISCHMANN'S  COMPRESSED 

YEAST 


ORIGINATED  AND  SELECTED  BY 

ELEANOR  KIRK 


Copyrighted,  1889,  by 
Fleischmann  &  Co. 


C.  J0URGEN8EN,  96  A  98  MAIDEN  LANE,  NEW*VORK. 


INDEX. 

PACK. 

Preface 5 

A  Talk  About  Bread-Making 7 

Selection   of  Flour 9 

Wheat  Bread 9 

Concord   Bread  ^° 

Bran  Bread ^  ^ 

Brown  Bread * ' 

Brown  Bread  Toast '2 

Buttermilk  Bread.  .    ^3 

Graham   Bread ^3 

Milk  Bread.       ^3 

Potato  Bread H 

Rye  Bread ^ 

Risen  Corn  Bread H 

Biscuits ^4- 

French  Rolls ^5 

Tea    Rolls '5 

Mixed  Biscuits ^^ 

Middlings    Biscuits  ^^ 

Anti-Dyspeptic  Biscuits ^6 

Rye  Biscuits  ^7 

Popular  Puffs ^7 

Squirrels'   Tails ^7 

Hot  Cross  Buns *^ 

"  The   Martha's  Vineyard  Bun  " i8 

Sally  Lunn ^9 

Children's  Rusk ^9 

3 


PACE. 

Wafflf.s 19 

liUCKWUKAT  Cakks 20 

Corn-Mkai,  Flapjacks 20 

Flannkk    Carks 21 

WHKAT    MtFFINS 21 

Drop  Miffins  21 

(iRANDMA's    Muffins 21 

(".RAHA.M    Muffins 22 

CkUMFFis 22 

I\\RCH    CAKKS 22 

Doughnuts 23 

S'i'RAWKFRRY   OR    RaSPHKRRV    SHORT-CAKF.    (No.    i) 23 

Strawukrry  Shori-cakk  (No.  2) 23 

Imperial    Jumblf:s 24 

Nut  Cak.1' 24 

Bread  Cake 25 

Spiced  Cake 25 

Gold  Cake 25 

i'XECTioN  Cake 25 

Christmas  Cakes 26 

Auntie's  Cookies 26 

Risen    Angkl-Cake 26 

Batter  Pudding 27 

Peach  Pot-Pie 27 

Suet  Pudding 28 

Berry  Roly-Polv 28 

Pie-Crus  r 28 

Hard  Sauce 29 

Cream  Sauce 29 

Mugwump   Sauce 29 

Clam  Pot-Pie 30 

Root  Beer 31 

4 


PREFACE. 

H  I'',  signs  of  the  times  arc  certainly  evident  to  those  who 
^:  use  their  eyes  and  their  ears.  That  we  are  tencHng  to 
^•j  common-sense  in  matters  pertaining  to  the  welfare  of 
our  bodies  is  universally  admitted.  How  shall  I  best  jjro- 
mote  the  health  of  my  family  ?  the  prudent  mother  and 
housekeeper  now  inquires.  What  shall  my  children  eat,  and 
in  what  way  shall  they  be  clothed,  in  order  to  insure  good 
appetites,  good  digestion,  and  sound  nerves  ?  Wasp-waists 
are  no  longer  fashionable,  and  the  gid  with  a  delicate  appe- 
tite and  super-sensitive  sensibilities  is  not  an  object  of  admira- 
tion. It  is  no  longer  a  sign  of  superior  refinement  for  a 
woman  o  faint  easil\-.  The  girl  wlio  is  not  able  to  walk 
a  few  miles  with  ease,  run,  if  need  be,  climb  fences  and 
row  a  boat,  is  regarded  with  commiseration.  She  may  read 
Cicero,  converse  in  Parisian  French  and  pretend  to  Browning, 
but  she  is  not  an  agreeable  companion  for  healthy,  vigorous 
young  folks.  The  tide  of  public  opinion  has  set  strongly 
against  unnecessary  invalidism ;  and  while  there  is  just  as 
much  sympathy  in  the  world  for  the  weakness  and  the  ills 
that  are  unavoidable,  there  is  a  growing  determination  to 
eliminate  as  m.any  of  the  causes  of  disease  as  possible.  The 
tests  of  analysis   to  which   the   component   articles  of  food 

6 


have  l)Cfn  subjected  for  the  past  few  years  prove  the  great 
interest  taken  in  tlie  sul)ject  of  health. 

'J'he  kitchen  has  been  called  "  the  stomach  of  the  house," 
and  now  people  begin  to  understand  that  the  stomach  is  the 
kitchen  of  the  l)o(ly,and  if  this  room  is  in  disorder, all  the  other 
departments  of  the  human  establishment  must  necessarily  suf- 
fer.    We  know  that  health  and  poor  digestion  cannot  exist 
in  the  same  organism,  and  we  also  know  that  when  our  food 
is  i)roperly  digested  and  assimilated  disease  is  only  possible 
where  there  are  other  and  local  causes.     We  know  again  that 
there  is  no  such  thing  as  the  proper  digestion  and  assimilation 
of  improperly  cooked  food.     Pure  material,  hygienically  pre- 
pared and  partaken  of  in  reason,  cannot  fail  to  produce  both 
mental  and  physical  vigor.     It  is  with  the  desire  to  assist  in 
this  good  work  that  the  following  recipes,  all  of  them  simple, 
practical,  and  thoroughly  tested,  are  given  to  the  world. 

There  is  less  intelligence  shown  in  the  preparation  of  bread- 
stuffs  than  in  any  other  department  of  cookery.  Meats  and 
vegetables  can  be  rendered  very  unpalatable  by  improper 
cooking,  but  they  cannot  be  made  so  dangerously  indigesti- 
ble as  the  bread  and  the  biscuits  and  the  cakes  which  form 
so  large  a  part  of  the  food  we  eat. 

The  most  of  the  recipes  given  in  this  little  volume  are  safe 
even  for  those  whose  digestions  are  impaired.  Those  con- 
taining fruits  and  spices  are  not,  however,  recommended  for 
dyspeptics,  but  for  the  stomachs  that  have  been  sufficiently 
well  cared  for  to  bear  a  generous  and  varied  diet. 


lUimiiuuiuuiiuiiiltiiiiinniuuiiuiiunaiiMifiiiwiwwiiimMiiwimiiiiMiiwimMNMnuHmHUimHuiHMiumiiiM^ 


A  TALK  ABOUT  BREAD-MAKING. 

ISnrHKkK  is  nothinijj  in  the  whole  realm  of  cookery  so  rare 


7( 


[^1  as  good  bread,  and  strangely  enough  there  is  nothing 
.^J  in  the  world  so  easy  to  make.  The  process  is  sim- 
plicity itself.  The  principal  recpiisites  are  good  tlour  and 
yeast  that  can  be  thoroughly  depended  upon.  'Inhere  are  i)er- 
haps  a  few  old  housekeepers  who,  through  a  long  and  labori- 
ous experience,  have  learned  to  make  yeast  that  will  i^cneraZ/y 
produce  desirable  results ;  but  this  is  accomplished  by  a  waste- 
ful expenditure  of  time  and  nerve  force.  A  rise  or  a  fall  of 
temperature  is  sure  to  disturb  the  perfect  conditions  necessary 
to  the  evolution  of  the  model  loaf;  so  the  housekeeper  finds 
that  "  eternal  vigilance  is  the  price  "  of  good  bread.  Very 
litde  necessity  now  exists  for  the  domestic  manufacture  of 
yeast.  Fleischmann's  Compressed  Yeast  is  to  be  found  almost 
everywhere,  and  is  as  reliable  as  it  is  compact  and  handy. 
The  grocers  in  all  of  our  principal  cides,  towns,  and  villages  are 
supplied  with  fresh  yeast  daily,  and  the  yeast  that  is  left  over 
is  gathered  up  by  the  company,  in  order  to  insure  against  the 
sale  of  anything  less  than  perfect.  Should  a  housekeeper  have 
a  cake  that  she  is  in  doubt  about,  she  need  test  it  only  with  a 

7 


finger  and  thumb.  If  it  is  good,  it  will  be  firm.  If  unfit  for 
use,  it  will  dent  easily. 

In  this  connection  it  will  be  well  to  call  attention  to  the 
yellow  label  which  is  placed  upon  every  Cuke  of  this  Com- 
pressed Yeast.  A  glance  will  suffice  to  see  if  Fleischmann's 
name  is  duly  inscribed  thereupon.  If  it  is,  the  cook  can  go 
ahead,  with  the  conviction  that  success  will  crown  her  efforts. 

A  lady  incjuiring  about  the  proper  proportions  of  yeast  and 
flour  wrote,  that  she  thought  '•  the  whole  of  a  Fleischmann's 
Compressed  Yeast  Cake  was  too  much  for  two  quarts  of  flour," 
as  her  dough  became  so  light  that  it  soured.  A  whole  yeast 
cake  might  possibly  be  too  much  for  two  quarts  of  flour  in  the 
summer,  when  the  sponge  is  set  early  in  the  evening,  but  it 
could  hardly  be  so  in  winter.  The  condition  spoken  of  is 
more  likely  to  result  from  the  dough  standing  too  long  before 
baking,  than  from  too  much  yeast,  though  in  this  matter  good 
judgment  is  \ery  necessary.  A  Fleischmann's  Compressed  Yeast 
Cake  is  not  too  much  for  two  (juarts  of  flour,  if  mixed  late  in  the 
evening  and  remolded  and  baked  early  in  the  morning.  Or,  if 
more  convenient,  it  can  be  mixed  immediately  after  breakfast 
and  baked  in  the  afternoon.  This  is  the  best  plan  for  a  begin- 
ner, provided  the  oven  can  be  trusted  in  the  latter  part  of  the 
day,  because  the  dough  can  then  be  carefully  watched. 

It  takes  some  judgment  and  experience  to  tell  when  dough 
has  arrived  at  the  correct  raising  point.  But  if  the  bread  is 
properly  put  together,  and  in  summer  is  lightly  covered 
and   kept   in   a    moderately   warm  place,  and    in    winter    is 

8 


well  tucked  up  and  kej^t  I'rom  a  chill,  it  will  be  ready  to  remix 
early  in  the  morning.  It  is  always  best  for  novices  to  go 
entirely  by  rule.  After  making  bread  a  few  times  the  cook 
will  become  familiar  with  the  a^jpearance  of  the  dough,  and 
can  then  safely  vary  the  time,  and  try  any  other  experiments 
that  her  ingenuity  and  love  of  variety  may  suggest.  But  let 
not  the  young  cook  go  to  the  work  with  a  premonition  of  evil. 
"  Faint  heart  "  is  as  dangerous  in  bread-making  as  in  courtship. 
With  sleeves  rolled  back,  a  clean  apron,  and  a  bold,  calm  front, 
let  the  novice  approach  the  fliour  barrel.  "  There  is  no  such 
word  as  fail "  for  those  who  determine  to  succeed. 

SELECTION    OF   FLOUR. 

In  buying  flour  alwa'^s  avoid  that  which  is  powdery  and 
unable  to  retain  the  form  given  it  by  a  firm  pressure  of  the 
hand.  The  top  of  a  barrel  of  flour  will  often  bear  this  test, 
when  half  a  foot  down  it  would  be  as  impossible  to  give  it  a 
shape  with  the  hand  as  it  would  be  to  bunch  the  powdered 
dust  of  the  street.  For  this  reason  some  housekeepers,  who 
have  been  cheated  a  few  times  in  this  manner,  insist  upon 
testing  the  flour  at  the  other  end  of  the  barrel. 

There  are  many  recipes  for  bread-making,  bat  the  following 
is  easy,  economical,  and  unfailing ;  therefore  the  very  best  one 
for  a  beginner. 

WHEAT    BREAD. 

To  three  quarts  of  sifted  flour,  add  a  great  spoonful  of  salt 
and  a  teaspoonful  of  sugar.     Dissolve  a  Fleischmann's  Yeast 


Cake  in  half  a  cup  of  warm  water,  and  with  the  necessary 
mixing-fluid  —  warm  milk  or  water  —  work  into  form,  and 
knead  until  the  dough  does  not  cleave  to  the  molding-board. 
Cover  carefully,  and  set  in  a  warm  place  to  rise.  In  the  morn- 
ing, knead  again,  make  into  loaves,  and  when  very  light  bake 
in  a  moderate  oven  from  three-quarters  of  an  hour  to  an  hour. 
If  the  cook  prefers  bread  a  litde  short  instead  of  spongy,  let 
her  rub  a  teaspoonful  of  lard  into  the  flour  before  adding  the 
yeast.  This  is  entirely  a  matter  of  taste.  Also,  let  the  cook 
remember  that  while  a  Fleischmann's  Compressed  Yeast  Cake  is 
not  too  much  for  two  quarts  of  flour,  it  is  sufficient  for  three 
quarts  if  mixed  over  night  with  warm  milk  or  water,  and 
placed  in  a  warm  place  to  rise.  Bread  mixed  with  milk  does 
not  keep  moist  so  long  as  that  mixed  with  water,  but  it  is 
richer  and  more  nourishing.  Housekeepers  who  make  bread 
only  once  a  week  would  do  well  to  use  warm  water  for  the 
purpose. 

CONCORD   BREAD. 

The  recipe  for  the  far-famed  Concord  Bread  is  as  follows. 

This  rule  is  more  elaborate  than  the  preceding  one  and 
takes  more  time,  but  the  results  are  excellent. 

Use  one  quart  of  milk,  lard  the  size  of  an  egg,  or,  what  is 
its  equivalent  in  actual  measurement,  a  rounded  tablespoonful, 
two  quarts  of  flour,  one  of  them  even,  the  other  a  heaping 
quart ;  one  cake  of  Fleischmann's  Compressed  Yeast,  a  heaping 
teaspoonful  of  salt,  and  an  even  teaspoonful  of  white  sugar. 
Dissolve  the  yeast,  salt,  and  sugar  in  a  very  litde  tepid  water, 
just  as  little  as  possible ;  scald  the  lard  in  the  milk,  and  when 

10 


cool,  add  to  the  yeast,  and  stir  in  the  flour  to  make  a  rather 
stiff  dough,  but  do  not  knead.  Let  it  rise  over  night ;  in  the 
morning,  the  very  first  thing,  stir  it  down,  and  when  il  is  risen 
again  do  not  knead,  but  shake  with  the  flour  on  the  board, 
take  out  the  dough  and  work  with  the  hands  just  enough  to  make 
it  smooth  and  free  from  the  flour ;  put  into  the  pans  to  rise 
again,  and  bake  from  thirty  to  forty  minutes,  according  to  the 
size  of  the  loaves,  having  the  oven  very  hot  when  the  bread  is 
first  put  in. 

BRAN   BREAD. 

Two  cups  of  rye  meal,  one  cup  of  brown  sugar,  three  cups 
of  Indian  meal,  a  small  handful  of  salt ;  mix  into  a  soft  batter 
with  warm  milk,  into  which  a  Fleischmann's  Compressed  Yeast 
Cake  has  been  dissolved.  Do  this  over  night.  In  the  morning, 
place  in  a  carefully  buttered  pan  and  set  to  rise  again.  The  loaf 
should  be  covered  while  baking  in  order  to  keep  the  crust  from 
hardening. 

BROWN     BREAD. 

Brown  bread  is  considered  especially  difficult  to  make,  even 
by  good  cooks,  but,  like  wheat  bread,  the  process  is  perfectly 
simple.  Brown  bread  requires  long  baking,  and  as  the  ten- 
dency of  brown  bread  is  toward  a  thick  crust,  the  oven  should 
be  only  moderately  heated.  The  loaf  should  be  carefully  cov- 
ered, and  with  a  deep  vessel  that  will  not  interfere  with  the 
rising.  Four  hours  is  none  too  long  for  the  baking.  It  is  more 
w^ork  to  steam  brown  bread,  but  by  so  doing  all  danger  of  a 
thick  crust  is  avoided,  as  the  whole  loaf  is  sure  to  be  more  moist. 

11 


One  of  llu;  principal  causes  ot  failure  in  making  brown  bread 
is  to  be  ft)un(l  in  the  use  of  rye  liour  instead  of  rye  meal.  Rye 
flour  is  too  rtnc  and  makes  a  ]i)asty  mixture,  which  is  very  un- 
desirable. Neither  is  the  finely  bolted  Indian  meal  the  best  for 
this  purpose.  I'wo  cups  or  two  bowls  of  white  meal  to  one  cup 
or  one  bowl  of  rye  meal  is  about  the  proper  proportion.  P'or  a 
small  family,  two  coffee-cups  of  white  or  yellow  Indian  meal 
antl  one  of  rye  meal  will  be  sufficient.  Add  to  these  a  teacup 
of  Graham  flour,  a  cui)  of  molasses,  and  warm  milk  enough  to 
make  a  soft  batter.  Dissolve  a  Fleischmann's  Compressed 
Yeast  Cake  in  some  warm  water,  and  stir  well  into  the  mixture. 
Add  a  great  spoonful  of  salt,  l^ct  it  rise  over  night.  In  the 
morning  sdr  briskly,  and  pour  into  a  pan  cfr  steamer,  and  let  it 
rise  again.     Steam  frcm  three  to  four  hours. 

BROWN    BREAD    TOAST. 

Comparatively  few  ])ersons  are  aware  of  the  deliciousness 
of  brown  bread  toast.  It  is  exceedingly  appetizing  and  easily 
digested.  But  the  brown  bread  which  produces  nice  toast  is 
made  quite  differently  from  the  usual  kind.  Take  one  cup  of 
wheat  flour,  one  cup  of  rye  meal,  one  cup  of  yellow  corn  meal, 
one  teaspoonful  of  salt,  three  tablespoonfuls  of  sugar,  and  a 
Fleischmann's  Compressed  Yeast  Cake,  dissolved  in  a  little 
warm  water.  Mix  with  milk  which  has  been  scalded  and 
cooled  until  it  is  of  the  right  consistency  to  shape ;  when 
light,  put  into  pans ;  let  it  rise  again,  and  bake  one  hour.  The 
next  day  it  can  be  sliced  and  toasted.  Make  a  cream  gravy 
and  serve  hot. 

12 


BUTTERMILK  BREAD. 

Sift  enough  ;3our  into  a  quart  of  hot  buttermilk  to  make  a 
thick  batter;  add  a  Flcischmann's  Yeast  Cake  which  has 
been  dissolved  in  warm  water,  and  set  to  rise.  When  Hght, 
work  in  half  a  teaspoonful  of  soda  which  has  been  dissolveil 
thoroughly  in  a  great  spoonful  of  warm  water.  Add  flour 
enough  to  work  over  without  stickiness.  After  rising  the 
second  time,  make  into  loaves  and  bake  slowly. 

GRAHAM    BREAD. 

Onk-third  as  much  wheat  flour  as  Graham  is  the  proper 
proportions  for  Graham  bread  and  also  for  Graham  biscuit. 
To  six  cups  of  Graham  flour  add  two  cups  of  wheat  flour,  one 
tablespoonful  of  lard,  one  even  teaspoonful  of  salt,  one  cup  or 
a  half  cup  of  molasses,  according  to  the  taste  of  the  family. 
Dissolve  a  Fleischmann's  Yeast  Cake  in  a  little  warm  water, 
add  warm  milk  enough  to  make  a  moderately  firm  dough. 
Mix  well,  and  set  to  rise.  When  light,  place  in  pans,  let  rise 
again,  and  bake  in  a  slow  oven. 

MILK    BREAD. 

To  a  quart  of  warm  new  milk  add  a  Fleischmann's  Yeast 
Cake  which  has  been  dissolved  in  a  little  warm  water,  and  a 
great  spoonful  of  melted  butter.  Stir  into  this  a  pint  of  sifted 
flour  and  a  dessert-spoonful  of  sugar.  Beat  well,  and  set  to 
rise.  When  light,  work  in  flour  enough  to  make  a  firm  dough. 
Raise  again,  place  in  pans ;  raise  again,  and  bake  in  a  moder- 
ately slow  3ven. 

18 


POTATO    BREAD. 

Mash  half  a  dozen  potatoes  very  fine.  Add  a  great  spoon- 
ful of  melted  butter,  two  cups  of  warm  milk,  a  teaspoonful  of 
salt,  and  a  teaspoonful  of  sugar.  Dissolve  a  Fleischmann's  Yeast 
Cake  in  warm  water,  and  sift  in  flour  enough  to  make  a  mod- 
erately stiff  batter.  Mix  well,  and  set  to  rise.  When  light,  put 
into  pans  and  raise  again.     Bake  slowly. 

RYE    BREAD. 

A  HEAPING  quart  of  rye  flour,  and  a  scant  pint  of  wheat  flour, 
a  small  handful  of  salt,  an  even  great  spoonful  of  butter  or  lard, 
and  half  a  cup  of  molasses  or  sugar.  Dissolve  a  Fleischmann's 
Yeast  Cake  in  warm  milk  enough  to  make  a  good  dough. 
Knead  for  several  minutes,  and  set  to  rise.  In  the  morning 
knead,  put  into  pans  and  raise  the  second  time.  Bake  an  hour. 

RISEN    CORN    BREAD. 

Dissolve  half  of  a  Fleischmann's  Yeast  Cake  in  a  little 
warm  water,  and  add  milk  enough  to  make  a  soft  batter  of 
two  cups  of  Indian  meal  -—  white  or  yellow  —  and  one  cup  of 
sifted  wheat  flour.  Use  half  a  teaspoonful  of  salt.  When  light, 
stir  in  three  eggs,  the  whites  and  yolks  beaten  separately,  a 
scant  cup  of  sugar,  and  a  spoonful  of  melted  butter.  Set  to  rise 
again,  and  when  light,  bake  in  large  pans  or  patty  pans. 

BISCUITS. 

Bread  and  biscuits  can  be  mixed  at  the  same  time,  and 
thus  save  time  and  labor  by  making  a  little  larger  batch.     In 

14 


the  morning  take  enough  of  the  hght  dough  to  make  as  many 
biscuits  as  are  necessary.  To  a  (juart  bowl  of  dough  add  a 
heaping  great  spoonful  of  butter.  Work  in  well,  sifting  in 
a  little  more  Hour  if  necessary.  Do  not  roll  out,  but  make 
into  small  biscuits  with  the  hantls,  and  set  in  warm  place  to 
rise.  Cover  with  a  bread  cloth,  and  when  very  light  bake  in 
aciuickoven.  pRENCH    ROLLS. 

Much  inquiry  has  been  made  for  a  rule  for  tender  French 
rolls  with  a  brittle  crust.  One  must  have  rich  warm  milk  to 
begin  with.  The  flour  must  be  the  whitest  and  best  procurable. 
To  a  quart  of  sifted  flour  add  a  generous  half-cup  of  sweet 
butter,  a  little  more  than  half  of  a  Fleischmann's  Yeast  Cake 
dissolved  in  warm  milk,  and  a  great  spoonful  of  powdered 
sugar.  This  dough  requires  considerable  kneading.  Set  to 
rise  in  a  warm  place.  In  the  morning  remould,  adding  the 
whites  of  two  eggs  beaten  to  a  froth.  Make  into  oblong  rolls, 
let  them  rise  again,  and  bake  in  quick  oven. 

TEA    ROLLS. 

Two  quarts  of  sifted  flour,  a  Fleischmann's  Yeast  Cake  dis- 
solved in  warm  milk,  a  little  salt,  t>v-o  great  spoonfuls  of 
powdered  sugar,  two-thirds  of  a  cup  of  butter,  and  warm 
milk  enough  to  make  a  soft  dough.  Set  to  rise  immediately 
after  breakfast;  an  hour  or  more  before  tea  beat  the  whites 
of  two  eggs  to  a  stiff  froth,  work  in  carefuUy;  then  make  into 
rolls  and  set  to  rise  again.  Twenty  minutes  to  half  an  hour  in 
a  quick  oven  will  be  sufficient. 

16 


MIXED    BISCUITS. 

One-third  rye  Hour,  one-third  Graham,  and  one-third  wheat 
middHngs.  Add  a  Hltle  salt,  .  tablespoonful  of  sugar,  and  a 
tablespoonful  of  butter.  Mix  with  warm  milk,  into  which  a 
Fleischmann's  Yeast  Cake  has  been  dissolved.  Knead  thor- 
oughly, set  to  rise  over  night,  knead  well  again  in  the  morning 
and  make  into  biscuits.  Raise  the  second  time  and  bake  in  a 
moderate  oven.  Loaves  made  in  the  same  way  are  as  digest- 
ible as  they  are  palatable. 

MIDDLINGS  BISCUITS. 

Boil  one  quart  of  milk,  and  when  pardy  cool,  add  a  litde 
salt  and  two  spoonfuls  of  sugar.  Dissolve  a  Fleischmann's 
Yeast  Cake  in  a  little  warm  water,  and  stir  in  enough  mid- 
dlings to  make  a  soft  batter.  In  the  morning,  add  two  eggs 
well-beaten,  and  sifted  flour  enough  to  make  a  moderately  firm 
dough.    Place  in  pans  and  let  rise  until  light.    Bake  in  a  quick 

oven. 

ANTI-DYSPEPTIC  BISCUITS. 

The  following  recipe  and  remarks  are  from  "Aunt  Annie," 

the  famous  Vermont  housekeeper.    She  says:  "I  have  made 

these  biscuits  many  a  time  for  poor,  half-starved  creatures  who 

had  not  been  able  to  digest  even  the  simplest  food  for  weeks, 

and  I  have  never  yet  seen  the  person  who  had  the  sHghtest 

trouble  in  taking  care  of  them.     Milk,  you  know,  is  the  rankest 

poison  to  some  stomachs,  and  there  is  no  milk  in  these  biscuits, 

and  very  litde  of  what  I  call  *  pulp,'  or  '  wads  of  dough.'     Sift 

a  quart  of  flour  two  or  three  times,  into  which  a  teaspoonful 

16 


of  salt  has  been  thrown.  Take  a  piece  of  butter  the  si/e  of 
an  egg  and  rub  well  into  the  Hour.  Then  dissolve  the  larger 
half  of  a  Fleischmann's  Yeast  Cake  in  a  little  tepid  water,  and 
.stir  in ;  add  cold  water  enough  to  make  a  soft  dough.  Roll  to 
thin  cookie  thickness  and  cut  out.  Place  two  together,  sepa- 
rating only  by  tiny  pieces  of  butter.  Bake  a  rich  brown  in  a 
pretty  hot  oven.     1  will  guarantee  them  to  be  crisp,  delicious 

and  digestible." 

RYE    BISCUITS. 

Two  cups  of  rye  flour,  one  cup  of  wheat  flour,  a  great 

spoonful   of  sugar,  a  little  salt.      Dissolve   a  Fleischmann's 

Yeast  Cake  in  a  litde  warm  water;  add  to  this  enough  flour 

to  make  a  soft  batter.     Mix  over  night  or  early  in  morning. 

When  light,  remould,  place  in  pans  and  let  rise  again. 

POPULAR   PUFFS. 

A  PINT  of  flour  and  a  pinch  of  salt,  sifted  twice.  Rub  a 
half  a  teacup  of  butter  into  the  flour,  and  add  part  of  a 
Fleischmann's  Yeast  Cake  that  has  been  dissolved  in  a  little 
warm  water.  Mix  to  a  soft  batter  with  warm  milk.  Set  to 
rise.  When  light,  add  the  whites  of  three  eggs  beaten  to  a  stiff" 
froth,  and  a  great  spoonful  of  granulated  sugar.  Stir  briskly, 
and  bake  in  p  itty  pans  in  hot  oven.     These  are  delicious. 

SQUIRRELS'  TAILS. 

This  is  a  comparatively  new  delicacy,  and  was  first  made  by 
an  ingenious  lady  of  Providence,  R.  I.,  from  which  place 
many  novel  and  delicious  recipes  have  come. 

17 


To  a  (juart  of  flour  that  lias  been  twice  sifted,  add  a  little 
salt,  a  piece  of  butler  the  si/e  of  an  egg,  then  rub  well  into  the 
flour.  Dissuive  half  a  i'lcisc:hmann's  Yeast  Cake  in  a  little 
warm  water,  and  add  to  this  warm  milk  enough  to  make  a 
moderately  soft  baiter.  Do  not  s])are  the  kneading.  Set  to 
rise.  W'licn  li^hl,  add  the  whites  of  two  eggs  that  have  been 
beaten  to  a  stiff  froth.  Let  rise  again.  Make  a  sauce  of  one 
cup  of  granulated  sugar,  and  half  a  cup  of  butter.  Beat  until 
white  and  creamy.  Roll  the  dough  out  thin,  cut  in  strips 
about  an  inch  and  a  half  wide  and  six  inches  long,  and  spread 
the  sauce  upon  them.  Roll  each  strip  up  separately,  place  in 
pan,  let  rise  again,  and  bake  in  a  hot  oven. 

HOT  CROSS    BUNS. 

Make  a  sponge  of  one  pint  of  sweet  milk,  wheat  flour,  a 
little  salt,  and  a  Fleischmann's  Yeast  Cake  dissolved  in  warm 
milk.  When  light,  add  a  cup  of  sugar,  half  a  cup  of  butter, 
and  a  little  cinnamon.  Sift  in  flour  enough  to  roll  out.  Knead 
well  and  set  to  rise  again.  Roll  ato  square  cakes  and  make  a 
deep  cross  upon  each  with  a  knife,  and  place  in  oven.  When 
done  brush  with  a  feather  dipped  in  the  white  of  an  egg  which 
has  been  beaten  with  sugar. 

"THE    MARTHA'S   VINEYARD 
BREAKFAST   BUN." 

This  is  a  unique  delicacy,  but  why  "  bun  "  is  hard  to  tell. 
They  are  baked  in  gem  pans,  and  are  eaten  hot  with  butter. 
The  recipe  is  as  follows :     One  cup  of  wheat  flour,  one  cup 

18 


of  Graham  flour,  linlf  a  cup  of  rye  (lour,  two  lu-apiii^'  spoon- 
fuls of  l)uttcr,  a  little  salt,  halt"  of  a  Flcischtnann's  W-ast  Cake 
dissolved  in  warm  water,  and  enou^Mi  milk  to  make  a  soft,  but 
not  "  runny  "  s})onL,'e.  Set  in  warm  j)lace  to  rise  over  niL,dit. 
In  the  morning  add  two  eggs  well  ])eaten,  a  generous  half  cuj) 
of  sugar,  and  let  stand  a  few  moments.     JJake  in  a  ([uiek  oven. 

SALLY    LUNN. 

Add  five  well-beaten  eggs  to  two  ru[)S  of  warm  milk,  and 
two  tablespoonfuls  of  melted  butter,  a  little  salt,  and  a  cuj)  of 
sugar.  Stir  in  enough  sifted  Hour  to  make  a  soft  batter.  Set  to 
rise.    When  light,  pour  into  patty  i)ans,  and  bake  quickly. 

CHILDREN'S    RUSK. 

Make  a  soft  s[)onge  of  one  pint  of  warm  milk,  half  of  a 
P'leischmann's  Yeast  Cake  dissolved  in  warm  water,  and 
sifted  flour.  Let  it  rise  over  night.  In  the  morning  add 
half  a  cup  of  melted  butter,  one  cup  of  sugar,  one  egg, 
and  a  little  salt.  Flavor  with  cinnamon.  Sift  in  flour  enough 
to  make  a  firm  dough.  Mold  into  rolls,  place  in  pans, 
let  rise  again,  and  bake  in  quick  oven.  These  are  improved 
by  the  addition  of  a  few^  cuiTants  or  raisins.  When  done, 
dampen  the  tops  slightly  and  sift  on  some  powdered  sugar. 

WAFFLES. 

The  best  wafile  recipe  I  know  of  is  as  follows:  If  for  break- 
fast, mix  at  night  one  pint  of  milk,  half  a  Fleischmann's  Yeast 
Cake,  and  one  pint  of  sifted  flour.     In  the  morning  add  a  little 

19 


salt,  a  lablespoonful  of  melted  butter,  two  cj^'gs,  yolks  and  whites 
beaten  separately.    If  intended  for  tea,  mix  in  the  morning. 

BUCKWHEAT    CAKES. 

At  a  recent  gathering  of  savants  and  scientists,  buckwheat 
was  declared  perfectly  innocent  of  the  inflammatory  principle 
which  has  so  long  and  vigorously  been  used  against  it.  \\'hile 
it  contains  more  carbon  than  wheat,  this  fact  does  not  detract 
from  its  favor,  as  the  manufacture  of  caloric  is  a  blessing  with 
the  thermometer  in  the  zero  neighborhood.  Hie  testimony  of 
workingmen,  that  a  breakfast  of  buckwheat  cakes  was  better 
to  labor  on  than  a  meal  of  meat  and  potatoes,  was  carefully 
considered  by  these  scientific  in(iuirers  after  truth.  There  is 
one  infallible  rule  for  perfect  cakes,  cakes  that  will  not  weaken 
or  inflame  the  stomach.  Take  a  quart  of  warm  milk,  a  little 
salt,  a  great  spoonful  of  Indian  meal,  and  buckwheat  enough 
to  make  a  soft  batter.  Then  dissolve  part  of  a  Fleischmann's 
Yeast  Cake  in  a  litde  warm  water  and  stir  in  briskly.  Cover 
closely,  and  set  in  a  warm  place  to  rise.  In  the  morning  stir 
again,  and  bake  on  a  hot  griddle. 

Eat  with  butter  and  maple  syrup. 

CORN-MEAL   FLAPJACKS. 

Dissolve  a  Fleischmann's  Yeast  Cake  in  a  quart  of  warm 
milk.  Add  a  cupful  of  Indian  meal,  a  cup  of  sifted  flour,  and 
a  little  salt.  In  the  morning  stir  in  two  eggs  Hghtly  beaten, 
and  a  little  sugar  or  molasses  if  sweetness  is  preferred.  Should 
the  batter  not  be  thick  enough,  sift  in  more  flour.  Bake  on  hot 
griddle.  20 


FLANNEL    LAKES. 

OSE  (|uart  of  milk,  one  Flcisihmann's  Vcast  Cake  dissolved 
in  warm  water,  one  tablespoonful  of  melted  hutter,  three  eggs 
well  beaten,  a  little  salt,  and  flour  enough  for  a  soft  hatter. 
Add   the   butter   and  eggs   in   the  morning.     JkiVe  on  a  hot 


griddle. 


WHEAT    MUFFINS. 

Two  (;ui)s  of  sifted  flour,  a  litUe  .salt,  a  great  spoonful  of 

sugar,   and    a    great  s[joonful  of  melted    butter.     Dissolve  a 

Fleischmann's  Yeast  C!ake  in   a  little  \yarm  water,  ami  add 

milk  enough  to  make  a  moderately  firm  batter.    When  risen, 

beat  three  eggs,  lightly,  and  stir  in.     Jiake  in  rings  and  eat 

immediately. 

DROP   MUFFINS. 

Take  two  eggs,  well  l)caten,  one  and  a  half  pints  of  milk  or 

water,  one  great  spoonful  of  butter,  one  teaspoonful  of  salt,  and 

a  Fleischmann's  Yeast  Cake  dissolved  in  a  little  warm  water. 

Stir  enough  wheat  flour  into  this  mixture  to  make  a  good  batter. 

In  the  morning  don't  stir  the  batter,  l)ut  drop  it  a  spoonful  at  a  - 

time  in  a  dripping-pan.     Bake  in  rather  a  (piick  oven  for  half 

an  hour. 

GRANDMA'S    MUFFINS. 

Make  a  batter  of  one  pint  of  warm  milk  and  wheat  tiour. 
Add  a  little  salt  and  a  Fleischmann's  Yeast  Cake  dissolved  in  a 
little  warm  water  or  milk.  Set  to  rise  over  night.  In  the  morn- 
ing stir  in  three  eggs,  whites  and  yolks  beaten  separately,  and 
half  a  cup  of  granulated  sugar.     Sift  in  a  little  more  flour,  and 


21 


let  rise  again.     \\  hen  very  light,  poir  into  rings  and  bake  in  a 
quick  oven. 

GRAHAM   MUFFINS. 

To  one  quart  of  warm  milk  add  three  cups  of  Graham  flour, 
one  cup  of  wheat  flour,  n  little  salt,  one  tablespoonful  of  butter 
and  one  of  lard,  half  a  cup  of  sugar.  Add  a  Fleischmann's 
Yeast  Cake  which  has  been  dissolved  in  a  little  warm  water, 
and  stir  well.     When  light,  bake  in  muflln  rings. 

.   CRUMPETS. 

One  pint  of  warm  milk,  two  tablespoonfuls  of  melted  but- 
ter, a  little  salt,  and  flour  enough  to  make  a  soft  batter.  When 
light,  pour  into  patty  pans,  let  rise  a  few  moments,  and  bake  in 
a  quick  oven.  Sweet  crumpets  are  made  by  addijig  a  half  cup 
of  sugar. 

PARCH    CAKES. 

One  cup  of  granulated  sugar,  three-quarters  of  a  cup  of  milk, 
piece  of  butter  the  size  of  an  egg,  and  two  eggs  well  beaten. 
Add  flour  enough  to  make  a  soft  batter,  then  stir  briskly  in  a 
couple  of  tablespoonfuls  of  warm  milk  in  which  a  Fleischmann's 
Yeast  Cake  has  been  dissolved.  When  light,  add  two  large 
cups  of  popped  corn.  This  must  be  of  the  best  (quality,  and 
all  the  hard  grains  eliminated.  Bake  at  once  in  muflin  rings, 
and  eat  when  warm. 

DOUGHNUTS. 

Two  cups  of  sugar,  half  a  cup  of  butter,  one  pint  of  milk,  a 
half  teaspoonful  of  salt,  and  cinnamon  and  nutmeg  to  taste. 

22 


Dissolve  a  Fleischmann's  Yeast  Cake  in  a  little  warm  water ; 
add  flour  enough  to  make  a  firm  dough.  Set  to  rise.  In  the 
morning  add  three  eggs,  beaten  light,  and  flour  enough  to  make 
the  dough  tlie  proper  consistency.  Set  to  rise  again.  When 
light,  roll  into  a  thick  sheet,  cut  out,  and  fry  in  boiling  lard. 
Sift  powdered  sugar  over  them  while  hot. 

STRAWBERRY   OR    RASPBERRY 
SHORT-CAKE.     No.  i. 

To  a  quart  of  sifted  flour  add  a  little  salt,  a  heai)ing  table- 
spoonful  of  butter,  a  teaspoonful  of  sugar,  and  a  Fleischmann's 
Yeast  Cake  which  has  been  dissolved  in  warm  milk  or  water. 
Work  into  dough  with  warm  milk  and  set  to  rise.  When  light, 
roll  into  sheets  about  half  an  inch  thick  and  let  rise  again. 
Bake  in  a  quick  oven.  Sweeten  the  berries  to  taste  and  place 
between  the  cakes,  and  on  top.     Serve  with  cream. 

STRAWBERRY   SHORT-CAKE.     No.  2. 

If  cream  is  to  be  had,  dissolve  a  part  of  a  Fleischmann's 
Yeast  Cake  in  a  little  warm  water,  and  then  add  a  cup  of  cream. 
A  pint  of  sifted  flour  will  make  a  cake  large  enough  for  a  me- 
dium-sized family.  The  rule  can  be  enlarged  or  diminished  to 
suit  the  necessities  of  the  situation.  If  there  is  no  cream,  rub  a 
generous  half  cup  of  butter  into  the  pint  of  flour.  If  there  is 
cream,  leave  out  the  butter.  Add  half  a  cup  of  sugar,  a  little 
salt,  and  set  to  rise.  When  light,  roll  into  thin  cakes  and  bake. 
Then  butter,  and  spread   the  strawberries,  which  have  been 

23 


rolled  —  not  jammed  —  in   powdered    sugar.    Three    i)ints   of 
berries  are  none  too  much  for  the  pint  of  Hour. 

IMPERIAL   JUMBLES. 

Three  cups  of  powdered  sugar,  two-thirds  of  a  cup  of  but- 
ter, a  cup  of  milk,  and  sifted  Hour  enough  to  make  an  ordinary 
cake  batter.  Aild  part  of  a  Fleischmann's  Yeast  Cake  dis- 
solved in  a  little  warm  water,  and  then  stir  thoroughl}'.  Set 
to  rise.  When  light,  add  four  eggs,  which  have  not  been 
beaten,  sdrring  in  one  at  a  dme  briskly.  Bake  in  patty  pans 
or  in  large  cakes.  Success  depends  upon  the  beating  and 
baking. 

NUT  CAKE. 

Thbee  cups  of  light  dough,  made  according  to  bread  rule, 
four  eggs,  lighdy  beaten,  two  cups  of  sugar,  three-quarters  of 
a  cup  of  hickory  nuts  which  have  been  very  carefully  cleared 
of  the  shells.  Add  the  nuts  last  after  a  vigorous  beating  of 
the  mixture.  Pour  into  pans  and  let  stand  half  an  hour.  Bake 
in  a  moderate  oven.  This  recipe  is  perfect  for  currant  or  cit- 
ron cake.  If  currant  cake  is  desired,  substitute  a  cup  of  this 
fruit,  which  has  been  thoroughly  washed,  dried,  and  floured. 
If  citron  cake  is  wanted,  slice  a  half  pound  into  thin  slices, 
flour,  and  stir  in  carefully. 

BREAD  CAKE. 

To  one  pint  of  risen  bread  dough,  made  according  to  rule 
previously  given,  add  half  a  cup  of  butter,  a  coffee  cup  of 

2i 


sugar,  three  eggs,  well  beaten,  a  pound  of  stoned  raisins,  care- 
fully Houred,  a  little  nutmeg,  ami  sifted  Hour  enough  to  make 
a  proper  cake  consistency.  Place  in  pans,  let  stand  fifteen 
minutes  and  bake  very  slowly. 

SPICED   CAKE. 

To  a  cup  of  risen  dough,  add  four  eggs,  whites  and  yolks 
beaten  separately,  half  a  cup  of  butter,  two  cups  of  sugar,  a 
teaspoonful  of  ground  cloves,  another  of  ground  i  innamon, 
a  little  nutmeg,  and  a  pound  of  stoned  raisins,  well  floured. 
Sift  in  flour  enough  to  make  a  good  batter.  Pour  into  pans 
and  let  stand  Iialf  an  liour.     Bake  slowly. 

GOLD    CAKE. 

Ox\E  coftee  cup  of  sifted  flour,  a  little  salt,  a  part  of  a  Fleisch- 
mann's  Yeast  Cake  dissolved  in  a  little  warm  water.  Make 
into  a  soft  batter  with  warm  milk,  and  set  to  rise.  When 
light,  add  a  cup  and  a  half  of  granulated  sugar,  three-quar- 
ters of  a  cup  of  butter,  the  }olks  of  five  eggs  carefully  beaten, 
and  sifted  flour  enough  to  make  a  good  cake  batter.  Flavor 
with  vanilla,     f.et  stand  in  pans  fifteen  minutes,  and  bake  very 

slowly. 

ELECTION   CAKE. 

Two  coftee  cups  of  sifted  flour,  a  little  salt,  two-thirds  of  a 

Fleischmann's  Yeast  Cake  dissolved  in  a  litde  warm  milk  or 

water,  and  sufticient  warm  milk  to  make  a  soft  dough.     When 

very  light,  add  one  cup  of  butter,  the  w^iites  and  yolks  of 

seven  eggs,  beaten  separately ;  two  coftee  cups  of  sugar,  and 


flour  enough  to  make  a  reliable  cake  batter.  Thep  add  one 
pound  of  raisins,  one  pound  of  currants,  and  one  pound  of 
sliced  citron,  well  floured,  one  teasjioonful  of  ground  cloves, 
one  of  cinnamon,  half  a  teaspoonful  of  maize,  and  half  a  pint  of 
brandy  or  wine.  Sherry  is  the  best  for  this  purpose.  Pour  into 
pans  and  let  stand  one  hour,    liake  in  a  moderate  oven,  slowly. 

CHRISTMAS    CAKES. 

To  one  pint  of  risen  bread  dough  add  two  cups  of  granu- 
lated sugar,  one  cup  of  butter,  three  eggs,  whites  and  yolks 
beaten  separately,  one  teacup  of  hickory  nuts,  one  great  spoon- 
ful of  caraway  seeds,  two  cups  of  stoned  raisins,  and  a  little 
grated  nutmeg.  Cover  closely  and  let  stand  till  light.  Pour 
into  patty  pans  and  bake  slowly.  When  cool,  ice  them  and 
sift  over  a  few  fine  candies. 

AUNTIE'S  COOKIES. 

One  and  a  half  cups  of  sugar,  half  a  cup  of  butter,  one  egg, 
half  a  Fleischmann's  Yeast  Cake  dissolved  in  warm  water,  and 
a  teaspoonful  of  ground  cinnamon.  Sift  in  flour  enough  to 
make  a  good  cake  batter.  Roll  into  very  thin  cakes,  cut  into 
cookies  and  bake  in  a  quick  oven. 

RISEN    ANGEL-CAKE. 

One  coffee  cup  of  sifted  flour,  two-thirds  of  a  Fleischmann's 
Yeast  Cake  dissolved  in  warm  milk,  and  warm  milk  enough  to 
make  a  soft  batter.  Set  to  rise.  When  very  light  stir  in  half  a 
cup  of  butter,  two  cups  of  confectioners'  sugar,  and  the  whites  of 
eight  eggs,  beaten  to  a  stiff  froth.    Then  stir  in  about  two  cups 

26 


of  sifted  flour,  and  flavor  with  extract  of  almond.  Pour  into 
a  pan  and  let  rise  till  very  light.  Hake  in  a  slow  oven.  This 
cake  when  properly  made  is  most  delicious. 

BATTER  PUDDING. 

Rub  a  great  spoonful  of  butter  into  a  pint  of  sifted  flour  and 
a  litde  salt.  Dissolve  a  part  of  a  Fleischmann's  Yeast  Cake  in 
a  little  warm  water.  Add  warm  milk  enough  to  make  a  mod- 
erately soft  batter.  Set  to  rise.  When  light,  add  four  eggs,  the 
yolks  and  whites  beaten  separately.  Cook  in  double  boiler  three- 
quarters  of  an  hour.    Serve  hot  with  hard,  soft,  or  cream  sauce. 

PEACH    POT-PIE. 

This  most  dehcious  dish  is  made  by  carefully  wiping  as  many 
peaches  as  may  be  desirable,  and  placing  in  pot  with  just 
enough  water  to  cover  them.  Add  sugar  according  to  (juan- 
tity  of  fruit,  ^^'hen  l)oiling,  cover  with  a  crust  which  has  been 
made  from  the  rule  for  wheat  bread,  with  the  addidon  of  half  a 
cup  of  butter  to  a  coffee  cup  of  dough.  In  the  whole  realm 
of  desserts  there  is  nothing  more  delicious  or  more  easily  taken 
care  of.  A  baked  pie  can  be  made  by  peeling,  halving,  and 
sweetening  the  i)eaches,  and  covering  with  crust  in  the  same 
manner.  Half  a  cup  of  boiling  water  is  sufficient  for  this  deli- 
cacy.    Serve  with  cream  sauce  made  of  butter  and  sugar. 

SUET   PUDDING. 

Take  a  coffee  cup  of  suet  which  has  been  chopped  as  fine  as 
possible,  and  rub  it  carefully  into  a  quart  of  sifted  and  salted 

27 


flour.  Dissolve  a  ])art  of  a  Fleischmann's  Yeast  Cake  in  warm 
water,  and  stir  in  with  warm  milk  enoiigli  to  made  a  soft  batter. 
Let  it  rise  in  a  warm  place.  When  light,  add  two  well-beaten 
eggs,  and  boil  in  a  loosely-tied  bag  an  hour  and  a  half.  A  slm- 
l)le  and  delicious  sauce  for  this  and  other  i)uddings  is  made  as 
follows :  Take  one  cup  of  sugar  and  one  egg,  beat  to  frothi- 
ness,  and  three-quarters  of  a  cup  of  milk — very  hot  but  not 
boiling  —  stirred  in  just  before  serving. 

BERRY    ROLY-POLY. 

If  for  midday  dessert,  mix  the  dough  immediately  after 
breakfast  and  set  in  warm  place  to  rise.  Sift  two  coffee  cups  of 
flour,  add  a  little  salt,  and  two  teaspoonfuls  of  butter.  Rub  in 
thoroughly.  Dissolve  half  of  a  Fleischmann's  Yeast  Cake  in  a 
little  warm  water  or  milk,  and  then  mix  into  a  soft  dough  with 
warm  milk.  When  this  is  light,  roll  into  a  long  strip  and 
spread  the  berries  thickly  over  it.  Sift  over  them  a  litde  flour. 
Roll  carefully,  place  in  a  pudding  bag  or  steamer  and  cook 
three-quarters  of  an  hour.  Huckleberries,  blackberries,  and 
raspberries  can  be  used  for  this  dish ;   also  sliced  ripe  peaches. 

PIE-CRUST. 

A  HOUSEKEEPER  from  Maine  writes  as  follows :  "  I  have  an 
original  recipe  for  pie-crust,  and  my  family  and  my  neighbors 
pronounce  it  perfect.  For  years  I  had  used  lard  and  baking 
powder  because  the  latter  gave  to  the  crust  a  tenderness  which 
was  very  agreeable.     But  after  a  while  we  found  that  we  were 

28 


always  uncomfortable,  if  not  really  ill,  after  eating  pies  made 
in  this  fashion.  So  1  ])Ut  my  wits  to  work  and  evolved  the  fol- 
lowing:  If  I  wish  to  make  four  i)ies  I  take  four  meilium-sized 
cu])s  of  sifted  Hour,  a  teaspoonful  of  salt,  one  half  cup  of 
melted  beef  suet,  one  great  spoonful  of  lard  and  two  of  butter. 
Then  I  add  half  of  a  Fleischmann's  Yeast  Cake  dissolved  in 
a  little  warm  water.  Next  I  rub  the  shortening  carefully  into 
the  Hour,  and  then  add  tej^id  water  enough  to  make  the 
proper  dough.  1  prepare  this  over  night  and  set  in  warm 
place  to  rise.  In  the  morning  it  is  all  ready  to  roll  out  into 
tender,  flaky,  delicious  crust." 

HARD    SAUCE. 

Unk  cup  of  sugar,  and  half  a  cup  of  butter.  Beat  to  a  froth 
and  flavor  with  brandy  or  wine. 

CREAM    SAUCE. 

Half  a  pint  of  cream,  one  cuj)  of  sugar,  one  teaspoonful  of 
vanilla,  and  one  egg.  Beat  the  sugar  and  egg  together,  heat 
the  cream  almost  to  boiling-point,  and  add  to  the  sugar  and 
egg  immediately  before  serving.  If  cream  is  not  obtainable, 
milk  will  do. 

MUGWUMP  SAUCE. 

One  cup  of  sugar,  half  a  cup  of  butter,  and  one  egg.  Stir 
all  together  without  having  previously  beaten  the  egg.  Beat 
till  very  light.  Flavor  to  taste.  Notwithstanding  its  name 
this  is  the  best  sauce  made. 

29 


CLAM    POT-PIE. 

The  clams  must  be  raw,  and  the  cook  must  be  careful  that 
they  are  not  gritty.  Cut  off  the  black  heads  and  separate  the 
bellies  from  the  rest  of  the  clams,  and  chop  the  heads  and  the 
rims.  Strain  the  clam  water.  P'ry  out  five  or  six  slices  of  nice 
fat  pork.  This  will  be  sufficient  for  a  soHd  cjuart  of  clams. 
When  this  is  done,  take  out  the  pork  and  cut  two  or  three 
onions  into  the  })ork  fat.  \Vhen  there  is  time  it  is  better  to 
chop  the  onions.  When  these  are  cooketl,  i)our  into  a  dish, 
and  place  the  slices  of  pork  in  the  bottom  of  the  pot  which  is 
to  have  the  honor  of  holding  your  pot-pie.  Add  a  layer  of  the 
onions,  a  layer  of  thinly-sliced  potatoes,  a  layer  of  clams  —  the 
heads  and  the  rims — then  sprinkle  in  pepper  and  salt  and  a 
little  flour.  Build  up  in  this  way  until  you  have  used  all  your 
materials.  Then  add  half  a  dozen  cloves.  Fill  just  to  the 
edge  with  boiling  water.  Have  ready  a  raised  crust,  made  of  a 
scant  pint  of  flour  into  which  a  great  spoonful  of  butter  has  been 
rubbed.  Use  half  of  a  Fleischmann's  Yeast  Cake  which  has  been 
dissolved  in  a  litde  warm  water.  The  dough  should  be  soft.  Raise 
twice  as  for  bread.  Roll  out,  and  when  the  pot  is  boiling  place 
the  crust  on  top,  having  made  a  hole  in  the  middle  for  the  escape 
of  steam.  Cook  half  an  hour.  Take  off  the  crust  and  stir  in  the 
clam  bellies,  and  let  boil  a  minute  longer.  Add  a  little  water  if 
there  is  not  quite  gravy  enough,  and  season  to  taste. 

ROOT  BEER. 

Delicious  home-made  root  beer  can  be  evolved  from  the 
dried  roots  found  in  the  drug  stores;  but  if  you  are  in  the 

30 


country  and  can  get  tlie  fresh  roots,  so  much  the  better.  The 
amount  and  variety  of  roots  depend  very  much  on  taste,  but 
a  good  jjropordon  is  to  take  equal  pans  of  dandelion  and 
yellow  dock,  half  as  much  sassafras,  wintergreen  or  birch  bark 
to  flavor,  and  a  little  handful  of  })rince's  pine.  Boil  them 
together,  not  too  long,  but  just  to  extract  the  flavor,  strain  and 
cool.  When  lukewarm  add  a  Fleisrhmann's  Yeast  Cake,  and 
sweeten  with  molasses.  Brown  sugar  may  be  used  if  preferred, 
but  the  molasses  seems  to  have  most  affinity  with  the  roots. 
Let  it  stand  twenty-four  hours,  skimming  it  frequently.  Bottle 
tightly.     It  will  be  ready  to  drink  in  eight  or  ten  days. 


31 


CALENDAR    FOR   1890. 

0     •   .J '  •  I  s  !  •      I  .    e       '  ■  I     I-    .  h"  J 


5     6 


4 
II 

z  12  13^14  15  16  I7|i8 

-,  19  20  I  21  j  22  12.!  2.(125 

26  27|2S  2y  30  31  I . ■ 


2  3 
9  10 1 


3  4 
10!  II 

17'ia 
24  25 


9 
16 

23 

13 
20 

27 

4^ 
II 

18 


51  6 
1213 
ig  20 
26  27 


3  4 
10  II 

17 
24 
31 


5  6 
12^13 
ly  20 
26  27 


7I  8 

14  '.T 
21  22 

2S  .. 

'71  8 
14  15 
2 1  :.' :; 


28  :: 


9 


7! 
M 
21 

28: 


9 

16 


'   5!  6| 
12  13, 

19  20| 
26  27 


3 
10 

17 
23  24 

^Vii 

7I  s: 
14 15 
21 22 

28!  29 


4 1 5 
1 1 1 2 

lu  !  I9 
25;  26 


3 

io| 

17 
23  24, 

3f 


,.   oi  ^  31  4!  5'  6 
g   8  I  9' io| II  12  13 

D  15  161 I7J 18  19  20 
22  23 ' 24  25  26  27 

29  30 ! . . I 


•J 
< 


o 


7 

14  U 

21'  iij 

.8  a 


I   2   3 

C  7 ,  8 ,  9  10 

13  14  15  16  17 

20  21  22  23  24 

27  28  29  30  31 

3i  4  56  7 
10  II  12  13  14 
17  iS  19  20  21 
24 '2^  26  27  28 

31:."'..!..  .. 


,1 


,   ,  3  4 
7  8 [  9  10  II 

14  15  16  17  18 

21  J2     23     24  25 

28  29     30     .  .  .  . 

••....        I  2 
5!     67       89 

12  13     1415  16 

1 1.,.  202122  23 

26  27     28  ^  29  30 


21  31  4  S!  6 

9  10  II  12  13 

16  17:181 19  20 

23 i 24 1 25 ^26  27 

30 

2i  3  4 

9  10  II 

15  !i6  17  18 


7 
M 

21 1 22 


4  5 

|ii  12 

18  19 

25  26 

!  I  2 

j  8  9 

1 15  16 

22  23 

29  30 


5  ^ 
12  13 

19  20 
26  27 

3  4 
10  II 

17  18 


25 

I 
8 

14  15 
21  22 
28  29 


23  24  25 


20 1 29 130  31 


5  6 
12  13 

19  20 
26;  27 


